Homemade Refried Beans

How to Make Your Own Refried Beans

I was so graciously given this recipe from a friend when I shared about using dry beans and I have to say, SO easy AND very impressed!

Refried beans are one of those items that never look appetizing, but are OH SO GOOD!

Refried Beans – Original Recipe

1 onion, peeled & cut to your liking (diced, halved, whatever)

3 cups dried pinto beans

2 tablespoons minced garlic

5 teaspoons sea salt

2 teaspoons ground pepper

1/8 teaspoon ground cumin

2-3 jalapenos, diced

1/8 teaspoon cayenne pepper

8-9 cups water (could substitute vegetable or chicken stock)

Add all ingredients to slow cooker. Cook on high for 8 hours, stir occasionally. Strain, reserve liquid. Mash beans with potato masher, add reserved water as need for desired consistency.

This next recipe is what I did based on what I had as well as my crocks are 2.5 quarts which are slightly smaller than your standard crock-pot. I split my recipe into two – 2.5 quart crocks. I’m adding my tweaks so I can remember what I did for next time. 🙂

Refried Beans – My Tweak

1 onion, chopped finely

4 cups dried pinto beans

1 teaspoon garlic powder

6 teaspoons salt

2 1/2 teaspoons pepper

1/8 teaspoon cumin

3 jalapenos, chopped finely (will add fewer next time)

1/8 teaspoon cayenne pepper

11 cups of water

Add all ingredients to slow cooker. Cook on high for 8 hours, stir occasionally. Strain, reserve liquid. Mash beans with pastry cutter (I don’t have a potato masher), add reserved water as need for desired consistency. Made about 4 cans worth.

This ended up being a little spicier than I typically make things only for the kids sake. With that being said, they all gobbled up the tostadas I made using these without much complaint; and the Mr. gave a good review as well!